How To Make David Kinch's Farm Egg
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- čas přidán 28. 10. 2015
- Chef David Kinch recreates one of the dishes that informed all of his cooking today, Alain Passard’s Arpege Egg.
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PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season four, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Gabrielle Hamilton and David Kinch, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
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Kinch makes me happy. like a Bob Ross of cooking.
When I was served this, I only got 93 chives but it was still pretty good
we did the old school version of this with truffled scrambled egg and caviar, the biggest pain in the arse is cutting the egg shell, awesome technique on display here! Like most masters, makes it look simple beyond what it really is...
What a wonderful technique. So elegant and beautiful.
this recipe and presentation is beautiful! It feels timeless - I can see this as part of an elegant meal, be it the 18th or the 23rd century.
What a wonderful thought 🥹
This always one of my favorite videos to watch
love this and the trubuite to a legendary chef.
this one is incredible ; the apparent simpleness and the hidden beauty and creativity
That's really lovely.
Amazing!
Woooooooow *eats the egg shell and all*
Perfect combination of softness and crunchiness.
the guy seems so nice and fun.
That is one hell of a dish right there
This clip was better than all of season 3
+Allen Wing I think that that's pretty silly. Ed Lee "Kentucky" and Magnus Nilsson "Creation" were fantastic episodes.
+Allen Wing ... kinch is my favorite by far, but it is a little extreme to say that.
I made this and it was so elegant, so delicious. I sous vide the yolks instead so I could get the consistency absolutely perfect. I highly recommend making double because you'll want more! My only complaint is cutting the egg top. It's not as easy as his looks - mine were atrocious. Will use a Dremel next time.
Ha ha ha!When I saw recipe for Arpege egg,Dremel was also my first thought. 😀
Dam, that is delicious looking!!!
it was beautiful
Nice
you sir are a badass!!!
Passard used a few drops of maple syrup. I must try the honey.
I'll just take some creme brulee` but that does look yummy.
He should quote Alain Passard as he slightly twisted his famous recipe of hot cold truffle egg...
His first words in the video clip were, "What I'm making is a tribute to Chef Passard".
Damn it is, it is a perfect dish.
Im here from The Menu
🥰
a fucking master at work
do people eat the flower? does it have any good flavor?
Tastes like coriander
Could somebody explain me how to do the créme? I do not get it :(
I saw the pbs website too, but somehow i do not get it...
somebodyd write me down plz step by step
What does he do with the lemon?
You just whip it
The most elegant of techniques with the most refined flavors but the egg still has the print from the breeding facility... Struck my eye...
Beutiful! What tool is used to make the cut on the shell? And how can i do this at home?
+Josefs Tiselius Exacto Knife it looks like
+Ki11ers0da turning knife
+Josefs Tiselius its and egg topper www.cooksillustrated.com/equipment_reviews/1397-egg-toppers
God damn it this one's pretty good.
What kind of scissors was he using for the coriander flower?
Same ones he trimmed his pubes with right before this.
it's a scissor used for trimming Bonsai three's These, in particular, are made by a very famous Japanese Bonsai scissor's master ( Hirakawa) these are very expensive and can run u up to a 1000$ easy but u can pick up cheaper ones for many other brands that are mass produced
@@Monke_BoyTR Thank you!
Technique? My ass, just business!
where the heck can we get the printed recipes from these shows.......sooooooooooo frustrated to the point of not watching these shows...........
+terry kenney PBS has the recipes online
www.pbs.org/food/recipes/farm-egg-coriander/
So beautiful
It's copying if the recipe is down to the dot.
It's an inspiration if you make something new.
It's an homage if you touch it up.
The technique is the same, the flavors are different.
czcams.com/video/j3taIkxFj68/video.html&ab_channel=GreatChefs
This is the original
His restaurant is in front of my house. $300 per person haha
That's not for one dish though.
98 motherfukkn chives
Dude the chives, always need a perfect edge on knife and have to be consistent, no choo choo trains. Shows the big picture of what you care for as a chef *cook
If I could afford to eat at Michelin restaurants I would get so tired of picking those stupid flowers off of my food.
I'll leave it to you to do. This is why I go to a restaurant. I'm not going to go to all this trouble. I would have to be all drugged-out to try it
Tyou have to be on drag to try an egg with creme and a drizzle of maple syrup. Its basically like a creme brulee or flan. Yummy.
Its not like its raw bull testicles or slugs or something from FEAR Factor.
:D
No hats?
I assume you have to be ever so gentle with eating it. Don't want to get a bunch of shell in your bite.
+MrBluesun1 i assume its like eating a boiled egg.. no worries there..
Wait...how do you eat your boiled eggs...?
Matt Harper with a spoon, a bit of salt, and im golden :)
Need about 6 of those for the app, what's for dinner?
15 more courses
That looks amazing, but damn that's a lot of work for one bite.
Hey camera guy! *STOP ZOOMING IN*
That's will be 80 USD please sir hope u enjoyed.....
Lmfaooo I was thinking the same thing
Throughout the seasons, Kinch is the only one with real technical ability... others are just rustic bistro chefs... Nilsson is too gimmicky
all of the episodes of the Kinch season had dishes that absolutely blew my mind. they were definitely on another level compared to the other seasons.
Fred S Go sleep, this man has nothing invented, this is à french old technik : czcams.com/video/j3taIkxFj68/video.html
+Fred S I kinda liked Nilsson, then he served potatoes with mostly rotten leaves, kinda hard to take him seriously after that
+rima1815 Rima no one said he invented anything, hell the video itself credits the dish to someone else, they just said he's skilled
@@jb76489Have you ever eaten at Faviken? Hard to be considered such a top restaurant if its really as bland as you make it out to seem with "rotten leaves and potatoes"
@@SuWoopSparrow hardly my fault, I'm not the one who served boiled potatoes with partially decomposed leaves at a top restaurant
SO PRETENTIOUS!
Le seul intérêt est que cet oeuf est qu'il est servit dans une coquille bien coupée, comme celui de Passard! Deux conneries dessus pas de jeux de texture, rien. 100 euros merci au revoir, les glands.
bet you this guy charges $20 at least for one of those
How much would you charge for it if you had a restaurant?
$25
lol
You can't buy it alone. It's part of a multi-course dinner.
wait till u see the bill , u will start doubting everything in life including ur existence
Cheap dish if you really think about it.
+Jorge Gaytan Not really. Farm eggs are not cheap at all. Then you have to buy buttermilk and heavy cream to make creme fresh, then buy the meyer lemons (expensive as well), sel gris, chives, honey, coriander, and coriander flowers. Not to mention all the people that need to wash/prep/serve it. All for like 2 bites.
+Francisco Leyva jorge is misinformed, you are not!
+Francisco Leyva I don´t know what kind of country you live in but in sweden you can buy all of those things for less than 2$ each and that makes for like 12 eggs, which makes it about 1-2$ each egg, that´s definetly not expensive.
+Francisco Leyva you dont need a lot of people to prep food at home....
Far away from the original.
He said they're not copying but rather an homage to the original.
Puff Of Smoke that's just a clever way not to be called a copy cat. Alain Passard is the one and only to serve this.
gp vs thisss people fail to understand this...when Marco pierre white had other people recipes in his restaurant...he made sure to put their names on the dish...it's called respect....this guy right here talking to the camera as if he was the one who invented the way it floats and all
Gp doesn’t know respect.
I think the changes were to the worse. It's still a good dish, and very pretty, but - nah.
and its worth 60$..
what a bunch of pretentious bs seriously smh
Its just a egg ffs probably charge 30 bucks for it aswel ill scrable mine with some cheese at hime thanks